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Loading...This beloved Argentine comfort dish combines crispy matchstick potatoes with diced ham, sweet peas, and gently scrambled eggs. Originally created at a Buenos Aires restaurant in the late 1800s, it remains a staple of Argentine home cooking enjoyed at any time of day. Best served hot from the skillet with crusty bread on the side.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 465 kcalCalories
- 26 gFat
- 5 gSaturated Fat
- 34 gCarbs
- 4 gFiber
- 2 gSugar
- 23 gProtein
- 720 mgSodium
- 780 mgPotassium
- 90 mgCalcium
- 4 mgIron
- 22 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the potatoes
- 1.5 lb russet potatoes (about 4 medium), peeled and cut into 1/8-inch matchsticks
- 1/2 cup vegetable oil, for frying
- 1/2 tsp salt
- 1/4 tsp black pepper
For the scramble
- 6 oz cooked ham, diced into 1/4-inch cubes
- 1/2 cup frozen peas, thawed
- 6 large eggs, lightly beaten
- 2 tbsp chopped fresh parsley
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tbsp olive oil
Directions
- Place the cut potatoes in a bowl of cold water for 5 minutes, then drain and pat thoroughly dry with paper towels to remove excess starch.
- Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F.
- Add the potatoes in a single layer and fry for 6-8 minutes, stirring occasionally, until golden and crisp on all sides; work in batches to avoid overcrowding.
- Transfer the crispy potatoes to a paper towel-lined plate and season with salt and pepper.
- In the same skillet, heat the olive oil over medium heat, add the diced ham and sauté for 2 minutes until lightly caramelized at the edges.
- Stir in the thawed peas and cook for 1 minute to heat through.
- Pour in the beaten eggs seasoned with the salt and pepper, and gently fold with a spatula for 2-3 minutes until just set but still creamy.
- Return the crispy potatoes to the pan and toss everything together briefly, about 30 seconds.
- Remove from heat, sprinkle with fresh parsley, and serve immediately while hot.
Cook’s Notes
- Use starchy potatoes like russets for the crispiest texture; waxy potatoes turn out less crunchy.
- Dry the potatoes thoroughly after soaking; excess moisture causes oil splatter and soggy fries.
- Cook the potatoes in two batches rather than overcrowding the pan for maximum crispness.
- For deeper flavor, swap regular ham for jamón cocido or thinly sliced prosciutto cotto.
- Serve immediately because the potatoes lose their crispness quickly once combined with the eggs.
